Reviews

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I have done this recipe as listed- letting it marinade for an hour. I have also left them to marinade overnight- which is by far my favorite method. I definitely cook it in the marinade and love how it becomes like a gravy for the chops. One of the best recipes I have tried for pork chops. I definitely recommend the dry mustard over the regular mustard, but go sparingly if you have to use regular mustard and TASTE TASTE TASTE!

Wonderful marinade that is worth waiting an hour for. I wanted to grab the little chops out sooner, but left them to bath blissfully in this very tasty, and lots of flavor marinade. Chops were fork-tender, and the gravy made for the sauce and the chops juice is just as wonderful while sitting atop a chop. I wouldn't and didn't change a thing. Very flavorful!

I am not posting a rating on this yet because I want to try a few things before making my final decision on it. To me, it was a bit too mustardy. The mustard seemed to overpower the ranch, making it taste more like "mustard chicken" than ranch chicken. BUT this may have been due some adjustments I made (I increased the recipe by half and substituted 1 tbsp. yellow mustard for the 1 1/2 tsp. dry mustard according to a substitution guide I found online.) Other than the overabundance of mustard, I think the chops themselves were nice and tender. But I did have to cook them longer than suggested. Again, this may have been due to my increasing the recipe. I will re-write this review if I try the recipe again.